new orleans chicken casserole

Name: New Orleans Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Yield: 10
Cuisine: American
Ingredients: 1 bag(s) frozen popcorn shrimp, thawed; 1 cup(s) cubed processed American cheese; 3 tablespoon(s) creole seasoning, divided; 16 pound(s) uncooked mostaccioli pasta; 2 tablespoon(s) avocado oil; 6 boneless, skinless chicken breasts, cut into 1/2 strips; 1 medium red bell pepper, seeded and chopped; 1 medium yellow bell pepper, seeded and chopped; 3 teaspoon(s) ground black pepper; 4 tablespoon(s) Creole mustard, divided; 1 tablespoon(s) sweet and tangy seasoning; 2 tablespoon(s) margarine; 1 cup(s) cold heavy cream; 3/4 cup(s) half and half; 1 packet dry onion soup mix; 8 ounce(s) cream cheese, softened; 1 cup(s) shredded colby jack cheese

2 Pinches

raymond spencer

st bernard, LA

Updated on Oct 13, 2025

This brand new chicken casserole recipe I created with a power kick of New Orleans flavor, filled with Creole seasoning and Creole mustard on the chicken, and there is popcorn shrimp on the bottom.

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prep time 15 Min

cook time 30 Min

method Bake

yield 10 serving(s)

Ingredients

1 bag frozen popcorn shrimp, thawed
1 cup cubed processed American cheese
3 tablespoons creole seasoning, divided
16 pounds uncooked mostaccioli pasta
2 tablespoons avocado oil
6 boneless, skinless chicken breasts, cut into 1/2 strips
1 medium red bell pepper, seeded and chopped
1 medium yellow bell pepper, seeded and chopped
3 teaspoons ground black pepper
4 tablespoons Creole mustard, divided
1 tablespoon sweet and tangy seasoning
2 tablespoons margarine
1 cup cold heavy cream
3/4 cup half and half
1 packet dry onion soup mix
8 ounces cream cheese, softened
1 cup shredded colby jack cheese

How To Make new orleans chicken casserole

Step 1

Preheat oven to 350 degrees F.

Step 2

Coat a 13- x 9-inch baking dish with cooking spray. Add thawed popcorn shrimp, cubed American cheese, and 1 tablespoon Creole seasoning; mix well.
Step 3

Cook mostaccioli pasta according to package directions; drain.
Step 4

Heat olive oil in a large, deep skillet over medium heat. Add raw chicken strips and chopped red and yellow bell peppers. Cook and saute for 6 minutes or until the chicken is no longer pink and the peppers are tender.
Step 5

Stir in 1 tablespoon Creole seasoning, black pepper, 2 tablespoons Creole mustard, and sweet and tangy seasoning. Remove from heat.
Step 6

Heat margarine in a medium saucepan over medium heat.
Step 7

Combine heavy cream, half and half, dry onion soup mix, remaining Creole seasoning, cream cheese, and remaining Creole mustard; stir well and simmer for 7 minutes until slightly thickened.
Step 8

Reduce to low heat, add cooked mostaccioli and chicken strip mixture; mix well until combined.
Step 9

Remove from heat. Pour into a prepared baking dish and spread evenly.
Step 10

Sprinkle with shredded Colby-Jack cheese on top. Bake for 25 minutes or until golden brown.
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